Method

Put into a roasting dish – sprinkle over the sunflower oil and roast for about 35-40 minutes, turning once during the cooking, until crisp and golden.

Meanwhile, make the sauce.

Peel, halve and finely chop the onion.

Peel and finely dice the garlic.

Put the onions a saucepan with the olive oil – cook on a gentle heat for 5-6 minutes – until softened – then add the garlic, chilli flakes, paprika, basil and season with some sea salt and black pepper.

Cook for a further 2 minutes to release all the flavours.

Add the tinned tomatoes and cook for another 10 minutes.

When the potatoes are cooked, pour over the tomato sauce.

Make 4 wells in the mixture and break an egg into each.

Return to the oven for about 5 minutes – just until the eggs have set – then serve.